玉米胚芽蛋白的提取及应用研究新进展  

Advances in Studies on Extraction and Application of Corn Germ Protein

作　　者：党艳妮[1] 王联结[1] 薛颖[1] 

机构地区：[1]陕西科技大学,西安710021

出　　处：《食品工业》2015年第3期255-258,共4页The Food Industry

摘　　要：玉米胚芽蛋白是种全价优质蛋白,氨基酸全面均衡,极易被人体吸收,在营养学上有重要意义。综述了国内外玉米胚芽蛋白提取及应用研究新进展,包括玉米胚芽蛋白的营养价值、功能特性、提取及在食品工业中的应用,为玉米胚芽的综合利用提供参考。Corn germ protein is a kind of full of high-quality protein,amino acids,comprehensive and balanced,easy to be absorbed by human body,have important significance on nutrition.Corn germ protein extraction at home and abroad was reviewed in this paper the research progress and application,including corn germ protein nutritional value,functional characteristics,extraction and application in food industry provide reference for the comprehensive utilization of corn germ.

关 键 词：玉米胚芽蛋白 提取 应用 研究进展 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]